Why a Baking Steel Works
Why Steel? It’s a valid question. It may be tempting to think of the Baking Steel as a novelty gadget for kitchen geeks. But this is far from a foodie fad. The Baking Steel is a culinary powerhouse: a kitchen tool that is accessible to chefs of all levels and can revolutionize the way you cook and bake.
Let’s start out simple. Say you put a pizza on an aluminum baking sheet and put it in the oven. Your pizza will cook, but it will never attain the crispy crust that you’d get at a pizzeria. Without a superheated surface, you’ll never get the right balance of fully cooked toppings and crispy crust.
That’s why you might own a baking stone—which is a step in the right direction.A baking stone simulates the conditions of a commercial oven—but it’s a weak comparison. Not so with the Baking Steel, which has a thermal conductivity 18 times greater than a ceramic pizza stone—much closer to commercial brick ovens like the one I worked at. Not only does the Steel retain more even heat and for longer, it cooks faster and more effectively than any stone could.
But perhaps the biggest advantage to the Baking Steel is that it has so many uses and applications. The Baking Steel doesn’t need to be segregated to the oven. It can be placed on the stovetop—including gas and electric coil burners—and used as a griddle or as a stand-in for a cast iron skillet. It retains heat and allows for perfect griddling, stovetop cooking, and even searing. It can be placed directly on the grates of an outdoor grill, or atop cans of sterno to create a hot surface on the fly. It can also be chilled, making it an invaluable tool for pastry-making, confections, and serving and keeping cold dishes, well, cold.
Baking Steel on the Grill
The Baking Steel is also virtually indestructible. Many an avid baker has had a horror story about their pizza stone shattering. With proper care, your Steel will join you for a lifetime of culinary adventures. This unique yet simple slab of steel presents a whole new way to cook and bake. Enjoy the adventure.
Use the Baking Steel as a Chill Plate
Sometimes, the proof is in the pudding (or in this case, the crust). Let’s look at the differences in the pizza crust baked on various surfaces.
Baking sheet: When it comes to baking pizza at home, an aluminum sheet pan is merely serviceable. Your results will lack the crisp crust of pizza baked on steel, but it will taste good, and you still get points for making the dough!
Baking stone: This heavy, flat stone absorbs heat from your oven and allows you to bake pizza right on top of it. This ensures that your pizza is cooked evenly—but good luck getting the crunchy bite and flavorful charred bottom of your favorite brick oven pies.
Seen above is a pizza made on Stone (left) VS Pizza made on a Baking Steel.
Baking Steel: Like a baking stone, the Baking Steel absorbs the heat from your oven. But the Baking Steel’s alloy has a thermal conductivity 18 times greater than a ceramic pizza stone, so your pizza bakes faster and at higher heat. This gives you a professional outcome, with a crisper crust, satisfying crunch, and perfect hints of char.
Dry Ice Beneath to create a Cold Plate (-35 F)
Breakfast on the Baking Steel Griddle
Smash Burgers on the Baking Steel Skinny